Easy No-Knead Dutch Oven Bread Recipe for Perfect Crispy Crust
This easy no-knead Dutch oven bread recipe delivers a perfect crispy crust and soft, chewy interior with minimal effort and simple ingredients. Ideal for busy days, it requires no kneading and uses a slow fermentation for rich flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 1 hour
- Yield: 12 servings 1x
- Category: Bread
- Cuisine: American
Ingredients
- 3 cups (360 grams) all-purpose flour
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups (355 ml) warm water (about 100°F / 38°C)
- Optional: up to 1 cup whole wheat flour (to substitute for all-purpose flour)
- Optional: 1-2 teaspoons herbs or garlic powder
- Optional: seeds or oats for sprinkling on top
Instructions
- In a large bowl, whisk together 3 cups all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoons salt.
- Pour in 1 1/2 cups warm water (about 100°F / 38°C) and stir with a wooden spoon or spatula until a shaggy, sticky dough forms (about 2-3 minutes).
- Cover the bowl tightly with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for 12-18 hours until bubbly and doubled in size.
- About 30 minutes before baking, preheat your oven to 450°F (232°C) with the empty Dutch oven and lid inside.
- Lightly flour a clean surface and gently scrape the dough out onto it. Fold the dough over onto itself a couple of times to shape into a round loaf.
- Cover the shaped dough with a towel and let it rest for 30 minutes while the oven heats.
- Carefully remove the hot Dutch oven from the oven. Transfer the dough into the pot seam side down using floured hands or a spatula.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and crackly.
- Transfer the bread to a wire rack and cool for at least 1 hour before slicing.
Notes
Do not rush the rise time; the long fermentation develops flavor and texture. Keep the dough sticky and avoid adding too much flour. Preheat the Dutch oven well for a crispy crust. Leave the lid on for the first 30 minutes of baking to trap steam. Cool bread completely before slicing to avoid gummy texture. If crust browns too fast, reduce oven temperature by 25°F during uncovered baking. Sprinkling water on dough before baking can increase crust crunch.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 150
- Sodium: 300
- Fat: 1.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: no-knead bread, Dutch oven bread, easy bread recipe, crispy crust bread, homemade bread, simple bread recipe